AUTOMATION OF POTENTIOMETRIC MEASUREMENTS - DETERMINATION OF WATER-EXTRACTABLE SODIUM IN BREAD USING A SODIUM-ION SELECTIVE ELECTRODE WITH MINIMUM SAMPLE PREPARATION

Abstract

Different automated potentiometric procedures for the determination of NaCl in bread have been investigated and evaluated. The results are compared with data from atomic absorption spectrophotometry (AAS). A continuous potentiometric Na+ determination using a sodium ion selective electrode (ISE) is superior to all other methods. The sodium content can be measured by a reliable, rapid, and inexpensive potentiometric measurement of a finely ground and dried bread sample, extracted in the measurement beaker, as an alternative to the conventional and time-consuming AAS procedure.